For an even richer flavor, try using brown butter. Cook the butter until it turns a nutty brown color before adding the fish. If sole is unavailable, flounder, whiting, or even chicken breast can be used as a substitute. Ensure your skillet is large enough to accommodate the fillets without overcrowding. Overcrowding lowers the pan temperature and leads to steamed rather than seared fish. Serve immediately to enjoy the crispiness of the fish and the vibrant flavor of the sauce. Pairs perfectly with steamed asparagus or a simple green salad.
Sole Meuniere
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING4 People
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VIEWS9
Experience the epitome of simple elegance with Sole Meuniere, a timeless French classic. Delicate sole fillets are transformed into a buttery, golden masterpiece, showcasing the fish's natural flavor with a hint of lemon and fresh parsley. A quick and delightful culinary journey to the heart of France!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol168 mg
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Fiber1 g
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Protein33 g
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Saturated Fat16 g
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Sodium2464 mg
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Sugar0 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a shallow dish, whisk together the flour, 1 ½ teaspoons of salt, and pepper until well combined. (2 minutes)
02
Step
3 mins
Pat the sole fillets completely dry with paper towels. This ensures a beautiful, crisp crust. (3 minutes)
03
Step
5 mins
Dredge each fillet in the seasoned flour mixture, ensuring it's fully coated. Shake off any excess flour to prevent a gummy texture. (5 minutes)
04
Step
3 mins
In a large skillet over medium heat, melt the butter until it's shimmering and slightly nutty in aroma. Be careful not to burn the butter. (3 minutes)
05
Step
5 mins
Gently place the floured fillets into the hot butter, ensuring not to overcrowd the pan. Cook for about 1 minute to set the initial crust. Then add the lemon juice and lemon zest. Continue cooking until the first side is golden brown and beautifully caramelized, about 2 to 3 more minutes. (5 minutes)
06
Step
3 mins
Carefully flip the fillets using two spatulas to preserve their delicate structure. Cook the second side until the fish is opaque and flakes easily with a fork, about 1 to 2 minutes longer, basting with the lemon-butter sauce as it cooks. (3 minutes)
07
Step
2 mins
Remove the fish from the pan and transfer to a serving platter. Stir the chopped parsley into the remaining butter sauce in the skillet. Season with the remaining salt to taste, whisking until emulsified. (2 minutes)
08
StepLadle the luscious lemon-butter sauce generously over the fish fillets. Garnish with extra fresh parsley and serve immediately with lemon wedges.
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RECIPE REVIEWS
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Please Rate
Michael Collins
Jun 28, 2025Easy and quick, perfect for a weeknight meal. My family loved it!
Deshaun Daugherty
Jun 22, 2025The timing was perfect, the fish was cooked just right.
Meaghan Dickens
Jun 19, 2025I used cod instead of sole and it turned out great. Thanks for the substitution suggestion!
Colby Schowalter
Jun 12, 2025The lemon zest really brightens up the flavor. This is now a staple in my kitchen.
Luis Gulgowski
Jun 9, 2025Absolutely delicious! The fish was so tender and the sauce was divine. Will definitely make this again!